Baked Sweet Potatoes

Recipe by Hispanic Kitchen member Carolyn Swaney, adapted from "Savoring Mexico," by Marilyn Tausend

Ingredients:
8 sweet potatoes
Piloncillo (can be purchased in the produce section of many grocery stores)
1/4 cup fresh lime juice
1/3 cup fresh orange juice
1 teaspoon cinnamon
1/4 teaspoon allspice
butter (optional)
salt and pepper to taste

Directions:
1. Bake potatoes in the oven, next to the turkey for 50-60 minutes, or until they give when you squeeze them. Remove from oven and let cool for a few minutes. When you remove the potatoes, heat a small saucepan over low heat, and stir together juices, piloncillo, cinnamon, and allspice. Cook the mixture until the sugar dissolves. It will look a little like maple syrup, and will almost coat the pan when you lift one side.
2. Slit the potatoes, and loosen the flesh. Add a pat of butter to each potato, if desired. Plate potatoes with the meal and spoon a tablespoon or two of the piloncillo mixture on each potato, and serve!

Tip: **I suggest that you make the piloncillo syrup early in the day and reheat before serving. The smell of the syrup is incredibly intoxicating.


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